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Ingredients for Bhakose
For Dough
Wheat Flour - गेंहू का आटा - 1 cup (150 grams)
Semolina - सूजी - 1/4 cup (45 grams)
Salt - नमक - 1/2 tsp
Desi Ghee - घी - 1 tsp
For Stuffing
Chickpeas - चना दाल - 1/2 cup (100 grams)
Black Gram - उरद दाल - 2 tbsp (25 grams)
Green Chilli - हरी मिर्च - 2 - 3 nos
Ginger - अदरक - 1 inch baton
Fresh Peas - हरी मटर - 1/4 cup
Capsicum - शिमला मिर्च - 1/4 cup,chopped
French Beans - फ्रेंच बीन्स - 1/4 cup,chopped
Salt - नमक - 3/4 tsp
Red Chilli - लाल मिर्च - 1/2 tsp,crushed
Turmeric Powder - हल्दी पाउडर - 1/2 tsp
Coriander Powder - धनिया पाउडर - 1 tsp
Dry Mango Powder - अमचूर पाउडर - 1/2 tsp
Garam Masala - गरम मसाला - 1/4 tsp
Asafoetida - हींग - 1 pinch
Coriander Leaves - हरा धनिया - 2 - 3 tsbp
For Tadka
Desi Ghee - घी - 2 tsp
Black Mustard - काली सरसों - 1/2 tsp
Cumin Seeds - जीरा - 1/2 tsp
Curry Leaves - करी पत्ता - 15 - 20
Salt - नमक - 2 pinch
Red Chilli - लाल मिर्च - 1/4 tsp,crushed
How to make it
1. Put 1 cup (150 grams) of wheat flour, ½ cup of semolina, ½ tsp of salt and 1 tsp of ghee (oil can also be used instead of ghee) in a bowl. Mix them well and knead a soft dough by adding little by little water. After kneading the dough, keep it covered for 20 minutes.
2. Wash and soak ½ cup of chana dal and 2 tbsp of urad dal for 2 hours. When the time is up, put soaked chana dal, soaked urad dal, 2-3 green chilies and ½ inch of ginger in a mixer jar and grind it lightly.
3. Grind them and take them out in a bowl. Now add ¼ cup of peas, ¼ cup of finely chopped capsicum, ¼ cup of finely chopped french beans, ¾ tsp of salt, ½ tsp of crushed red chilli, ½ tsp of turmeric powder, 1 tsp of coriander powder, ½ tsp of amchur powder, ¼ tsp of garam masala, 1 pinch of asafoetida and 2-3 tbsp of green coriander. Mix this mixture well, stuffing will be ready.
4. Take a little ghee in your hand and mash the dough well. Now cover water in a pan and let it heat up. Break small balls of dough.
5. Take one ball and keep the rest of the dough covered. Make a round dough like a peda and roll out the size of the poori, remember to roll it as thick as a paratha.
6. Now keep the bottom side up and keep about 1-1.5 spoons of stuffing in the middle, fold it like a gujiya, close it and stick it on its side. Similarly prepare all the bhakose by filling them.
7. Put these bhakos in the pan which was kept for boiling water, as many as can be put in the pan. Then cover the pan and cook the bhakosa for 4-5 minutes.
8. When they float up, turn them one by one, cover the pan partially and cook them at high flame.
9. After cooking them like this for 15 minutes, take them out in a sieve, drain them and cool them. Similarly boil the rest of the bhakose.
10. Now cut the bhakose into two or three pieces. Cool the rest and cut them in the same way.
11. Now put 2 tsp of ghee in a pan and heat it. Put ½ tsp of mustard seeds in hot ghee and let them crackle a bit. After this, add ½ tsp of cumin and 15-20 curry leaves and fry the spices on a very low flame.
12. Now add chopped bhakose, 2 pinch salt and ½ tsp of crushed red chilli and fry them while stirring them lightly. Fry them while stirring them occasionally till the coating of spices comes on them, meanwhile the flame will also remain medium.
13. When they are fried well, take them out, in this way the bhakosa will be ready. Serve them with green chutney, tomato sauce and mayonnaise and enjoy their taste.
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